PUMPKIN DESSERT CAKE (Tom Boaks)

CRUST:
1 box (2 layer size) yellow cake mix, minus 1 c. reserved for topping
1 egg, beaten
1/2 c. melted butter

Combine ingredients (except the 1 c. reserved cake mix). Grease the bottom of a (9x13x2 inch) pan. Press mixture into the bottom of the pan.

PUMPKIN FILLING:
4 eggs, slightly beaten
1 can (16 oz.) pumpkin
1 1/2 c. sugar
1 t. salt
1 t. ginger
1 t. cinnamon
1 c. whole milk
2/3 c. evaporated milk (small can)

Mix ingredients together and pour over crust.

TOPPING:
reserved yellow cake mix (1 c.)
1/4 softened butter
1/4 c. sugar
1 t. cinnamon
1/4 c. plus 1 T. all purpose flour

Mix ingredients together til crumbly. Sprinkle over filling. Bake 350° for 1 hour or til a knife inserted into the center comes out clean. Serve the pumpkin cake at room temperature. Cut the cake into 2-2 1/2 inch servings.

Pumpkin Dessert Cake recipe is published in our November, 2006 and December, 2009 Menu Minder.

You may like to try these other dessert recipes below: